Thanis Lim

All Rounder Chef and Food Journalist

KL TRIP: The Hong Kong Restaurant

Tuesday, August 07, 2007
When I met Suyi and told her I love to cook. She told me her dad's a chef as well and she wants me to try her dad's cooking. Her dad owns a restaurant at Pudu Plaza food court.


Me and Suyi at GreenBox@SungaiWang.

This is the Hong Kong Restaurant at Pudu Plaza Food Court


The main dishes are typical chinese dishes but you can actually special order chinese specialties like shark's fin soup, abalone, buddha jumping over the wall. Suyi ordered the crab meat and shark fin's soup from her dad in advance.

Would you look at that! What a lovely sight. Shark fin's soup with fresh crabmeat. Look at the amount of crabmeat in there - no frozen or canned bullshit crabmeat my dear - they taste really good in this soup.

We also got to try the other specialities of the restaurant.

Juicy and tender stewed claypot beef brisket

Stir fried fish with ginger and green onion. The fish slices are cooked at just the right texture. It's smooth and tastes really fresh, flavoured by the fragrance of ginger and green onions with chinese sauces. A nice light yet satisfying dish.

Stir fried BabyKailan cooked to a nice crunchy texture! Yum.

Kam Heong Chicken Cubes. This is simply a flavour explosion. The dried chilies and cashews go so well with the chicken. Spicy and full of flavour. I really love this dish. I can't wait to come here again and try other special dishes.
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Hainanese Chicken Rice Balls!

Thursday, August 02, 2007
The attack of the chicken rice balls from Malacca!



Amy Beh! I salute you! I reckon it will be a big shame to let you all see the rice balls and not post a recipe - so I searched and found it! Cheers Amy Beh! Here's the recipe taken from Cyberkuali. It includes even the recipe for sauces!

Ingredients
  • 1 chicken about 1kg
  • 5 cloves of garlic, crushed
  • 2cm fresh ginger, crushed
  • 1 stalk spring onion
  • 1 tsp salt

    For the rice:
  • 2 cups long grain rice, washed and drained
  • 2 tbsp oil
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 2 pandan leaves, knotted
  • 2 1/2 cups reserved chicken stock

    Garlic chilli sauce:
  • 5 red chillies, pounded
  • 3 cilipadi (optional), pounded
  • 15g fresh young ginger, pounded
  • 3 cloves garlic, pounded
  • 1/4 tsp salt
  • 2 tbsp chicken stock
  • Juice of 2 limes (limau kasturi)

    Ginger sauce:
  • 40g fresh young ginger, pounded
  • 3 cloves garlic, pounded
  • 1/8 tsp salt
  • 2 tbsp chicken stock
  • Juice of 2 limes (limau kasturi)

    Garnishing:
  • Cucumber slices
  • 1 stalk spring onion cut into 2cm lengths
  • 1 stalk Chinese coriander cut into 2cm lengths

    Method
    To prepare the chicken: Rub chicken inside out with salt, then stuff with ginger, garlic and spring onion. Boil water in a deep saucepot and put in the chicken. (the water must cover the whole chicken.)

    Lower the heat and simmer the chicken for 10 minutes. Turn off the heat and soak chicken for 30 minutes in the stock. Remove chicken and set aside to cool. Reserve the stock for the rice.

    To prepare the rice: Heat oil and saute garlic until aromatic. Stir in rice and fry for about three to four minutes. Place rice in an electric rice cooker. Add stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside.

    To make the garlic chilli sauce: Mix the pounded ingredients with salt, chicken stock and lime juice. Serve in small saucers.

    To make the ginger sauce: Mix the ingredients together and serve with the rice and chicken.

    To serve the chicken: Rub a little sesame oil and light soy sauce over chicken. Cut into serving pieces and serve with cucumber slices and garnishing of spring onion and chinese coriander.

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    Malacca Trip: Hock Kee Chicken Rice

    Thursday, August 02, 2007
    My dear readers, I must tell you, this is the first time I have experienced this sort of thing when going to a restaurant and that is you have to queue up to get to a place. In Malacca, there's three places where you have to queue for at least 15 - 30 minutes just to get a seat. One of them is Hock Kee Chicken Rice shop. It's so famous, even Astro did a show on them.




    This is the queue - we were quite early so it's not that long yet.



    This place is famous for it's special chicken rice and asam fish head.

    When I went in and finally got a table, the queue was super long. A group of tourists arrived I guess. The early bird gets the chicken rice! Woohooo!

    Since it was a full house, orders will take some time, but luckily it was not as long as waiting at the queue. We ordered chicken rice, assam fish head and some veggies. Where is the chicken rice? You might ask.

    Here's the chicken....

    And here's the fish ball... hey wait a minute! It's the chicken rice! Chicken Rice ball! Yes- that's the specialty of this restaurant! It's really cool and nice to eat it this way.

    Then I dip those rice balls into the assam curry - and the ladies fingers very nice also! NYUM!!

    Seriously, some people claimed Malacca's a boring place but if you like food - Malacca is a great place to crash. Stay tuned for other Malacca updates!
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    Deep Fried Ladies Fingers (OKRA)

    Wednesday, August 01, 2007
    In Brunei, whenever I go to the pasar or tamu, I tend to see Ladies Fingers selling for very cheap. In the west, they are known as Okras and they are normally used to make gumbo, but some like to coat it with batter and fry them. Here's a nice recipe for Deep Fried Okras

    INGREDIENTS

    • 10 pods ladies fingers(okra), sliced in 1/4 inch pieces
    • 1 egg, beaten
    • 1 cup breadcrumbs or cornmeal (preferably use 3/4 cup cornmeal and 1/4 cup flour)
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup vegetable oil

    DIRECTIONS

    1. In a small bowl, soak ladies fingers in egg for 5 to 10 minutes. In a medium bowl, combine breadcrumbs, salt, and pepper.
    2. Heat oil in a deep frying pan over medium-high heat. Roll ladies fingers into the breadcrumbs mixture, coating evenly.


    3. Carefully place them in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.


    Look at those beautiful deep fried okras. This one was done using 3/4 cup cornmeal and 1/4 cup plain flour. By Alice from allrecipes.com. These babies are crispy on the outside and when you bite, it's slightly sticky and have a very nice texture. YUM!
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    KL Trip: Restaurant Goodview

    Wednesday, July 11, 2007
    Lately some of my readers had been mailing me and asking me why I didn't post much recipes. I must admit, I had been quite busy but rest assured by August I will post lotsa recipes - since I went over my baggage limit just cos I bought too many cookbooks.

    Today I will post one nice WontonMee place in KL. Restaurant Goodview. They should had named their shop Restaurant GoodWontonmee. Their WontonMee is quite nice with a lot of ingredients to choose from such as pork ribs!


    Pork Ribs Wonton Mee


    Tasty Sui Kao~~


    I must admit this la - this kolomee doesn't beat the Ocean Quarry Kolomee around Bunut Area in Brunei. To me, their kolomee I can eat three bowls also can one plus their soup is excellent and full of flavour. Next time must let KL people try the Ocean Quarry Kolomee.
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